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Chicken Tostadas

Chicken tostadas are a festive and delicious Cinco de Mayo party food (or any party or BBQ for that matter!) especially when they’re bite size! Five layers of flavor piled on to a round tortilla chip (instead of traditional tostada shells). This version has refried beans, tender chicken with Mexican spices, cheese, guacamole, sour cream and fresh cilantro. But it’s entirely versatile, swap in any ingredients you like!

When we’re throwing parties, I love to serve appetizers that are just a bite or two and don’t require silverware. But until now, I hadn’t considered tostadas. I’ve mentioned before that with full-size tostadas, I tend to get carried away, stacking them so high that taking a bite invariably means toppled toppings. Which is fine when it’s just Keith and I, but not great for parties.

But you can pop one of these miniature tostadas into your mouth in one bite, sans mess, especially if you can find 2-inch diameter tortilla chips. Just think of the possibilities! I recommend a bottom layer of refried beans to help the toppings adhere, but from there you could layer the tostadas with seasoned ground beef or turkey, carnitas, carne asada, or a vegetarian version with roasted zucchini and peppers. And, for me, fresh cilantro, sour cream (or Mexican crema) and guacamole are a must! Make your favorite version of guacamole for this, or for a quick solution, make my cheater’s version that’s just avocado, pico de gallo, fresh lime juice, salt and pepper.

To serve these, you can assemble them ahead of time.

Or create a tostada bar for your guests to assemble their own.

Either way, these bite-size chicken tostadas will be a hit at your next celebration!

Here’s a recipe video with the recipes and assembly step by step.

How to Make Chicken Tostadas

Chicken tostadas are a festive and delicious Cinco de Mayo party food (or any party or BBQ for that matter!) especially when they're bite size! Five layers of flavor piled on to a round tortilla chip (instead of traditional tostada shells). This version has refried beans, tender chicken with Mexican spices, cheese, guacamole, sour cream and fresh cilantro. But it's entirely versatile, swap in any ingredients you like!

Course: Appetizer, Main Course

Cuisine: Mexican

Servings: 60chicken tostadas

Ingredients

14 1/2ouncecan diced tomatoeswith juice

1teaspoonground cumin

1/4teaspooncayenne pepperor more

1/2teaspoonchipotle chili powder

salt and freshly ground black pepperto taste

6boneless skinless chicken thighsor 3 chicken half-breasts

Easy Guacamole

1largeavocadoor 2 small, cubed

1/3cuppico de gallo

2tablespoonsfresh lime juice

salt and freshly ground black pepperto taste

Tostadas and Toppings

602-inchround tortilla chipsfewer if the rounds are larger

16ouncecan refried beanswarmed

2ouncesshredded sharp cheddar cheeseor Monterey Jack or Queso Fresco

sour creamor Mexican Crema

chopped fresh cilantro

Instructions

Stir tomatoes, cumin, cayenne and chile powder in a wide saucepan over medium heat. Add chicken thighs in a single layer (use 3 chicken half-breasts if you prefer), stirring to coat chicken with tomato mixture. Bring to boil. Reduce heat and cover; simmer 45 minutes, until chicken is tender and easy to shred. (Save tomato mixture for another use like tortilla soup or chili. It will freeze well if you don't plan to use it within a few days.)

Transfer chicken thighs to cutting board and shred. Then chop into pieces small enough to fit on the chips without hanging over the side.

Meanwhile, make the guacamole. In a large bowl, mash together avocado, pico de gallo and fresh lime juice. Season to taste with salt and pepper.

To assemble tostadas: on one chip, spread about a teaspoon of warm refried beans followed by a large pinch of chicken, pinch of cheese and a small dollop each of guacamole and sour cream. Sprinkle with fresh cilantro if desired. Repeat with remaining chips. (You can also do this assembly style, adding the layers in order to a whole tray of chips.) Serve.

I swear I commented on these, Marissa… but maybe I just drooled all over them numerous times on social media and all the drool got to my brain and I just THOUGHT I commented on them here. Obviously these marvelous mini tostadas deserve a comment EVERYWHERE, because they are just EVERYTHING! I’m a huge tostada fan, but I am totally swooning over the fact that you made them miniature!!! That definitely means I can stuff more of them in my pie hole at once, which is always a win! Can’t wait to make these! Pinned! Cheers, friend! xo

These tostadas look so delish and love how easy they are! Your pics are beautiful too Marissa. We had to postpone our Cinco de Mayo party until the 19th due to bad weather here in NH on the 5th, but good for us because now I can put this recipe on the apps menu! Woohoo and pinning! 🙂

These tostadas look pretty, Marissa! I love the idea of a tostada bar – more fun for guests = less work for us. I think that would be a great idea to have the guests clean the place after the party too. Totally make sence:)

Oh my gosh, these look incredible, Marissa! Talk about the perfect appetizer to serve along with some Mexi-beers or margaritas on Cinco de Mayo! I agree with you that bite-size is best when it comes to parties. Sure, it takes a little longer to prep the small bites, but it’s totally worth it in the long run as you aren’t wearing your food. 🙂 Love this recipe, and I hope you have a wonderful Cinco de Mayo tomorrow, my friend!

Hi Marissa. I love the idea of bite sized tostadas. Small hand held food is so much more fun. Question, you don’t list chicken in the ingredients…how much did you cook? Not being critical my friend. We are having tacos or enchiladas and I found a recipe for a Chocoflan that is made in a bundt pan and ends up with a moist chocolate cake topped with a creaming caramel covered flan once it is inverted. I will let you know if it works. 🙂